Banana Cardamom Bread


3-Paleo Banana Cardamom Bread

By Orangetopic (originally posted to Flickr as Banana Bread) [CC-BY-2.0], via Wikimedia Commons

We at Drilldoggy understand your dilemma of cooking something as per the requirements of the diet plan while sticking to high yum quotient.

Breakfast time is after all the most important time of the day. It sets the start of the day and so the breakfast needs to be nutritious breakfast that will keep you charged up for the day.You might churn out something extremely nutritious but unless the same is tasty, the chances of your kids eating the same are quite slim. So, we have tried to discover new and innovative ways to cook breakfast.

Our motto is to keep something simple, nutritious and yummy. You can try our banana bread for breakfast- not only is it packed with nutrients like cardamom, almond flour and banana, it is also yummy to eat. You can bake it in a lot together and eat them in small portions on a daily basis. Kids seem to love the banana flavored breads and choose them over the normal refined white flour bread. Try them once and see the difference you make at the breakfast table.


  • 1/3 cup coconut flour
  • 2 cups blanched almond flour
  • 2 ripe bananas, mashed
  • 4 large eggs
  • ½ tsp ground cinnamon
  • 2 tsp ground cardamom
  • ¼ cup maple syrup
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • ¼ cup coconut oil
  • ¼ tsp salt


  • Warm up your oven to 325 degrees F and mist a 8.5’’X4.5’’ loaf pan with canola oil cooking spray to grease.
  • Sift all the dry ingredients into a medium bowl and stir to mix well.
  • Dump the wet ingredients into a separate larger bowl and beat them thoroughly using a stand mixer, set at medium speed.
  • Fold the dry ingredients into the wet mixture until fully incorporated into a smooth batter.
  • Tip the batter into the greased pan and smooth out the surface using a spatula.
  • Place in the oven and bake for 45-55 minutes or until it is baked through; insert a cake tester or skewer to check its doneness.
  • Remove from oven and set aside for 15 minutes to cool in the pan.
  • Demold it and continue to cool on a wire rack.
  • Store in the fridge and slice to serve during breakfasts